Serves: 2-4 people
Prep Time: 3 hours (marinade) plus 10 minutes
Cook Time: 15 minutes
3 large chicken breasts, thawed and cut into chunks
2 tablespoons extra virgin olive oil
1/2 red onion, thinly sliced into wedges
3 carrots, thinly sliced into rounds
2 cups green cabbage, roughly chopped
8-10 fresh green beans, cut in half
Fresh basil & cilantro, for serving
Orange Lime Marinade:
Zest and juice from 1 orange
Juice from 1/2 lime
2 tablespoons coconut sugar
2 teaspoons ground cumin
1 teaspoon garlic powder
2 tablespoons extra virgin olive oil
Salt & pepper, to taste
In a large ziplock bag (freezer size) combine chicken and all orange lime marinade ingredients. Close and lightly turn bag until ingredients are mixed well. Put into refrigerator and let it marinate for 3-4 hours.
After chicken is done marinating, heat olive oil in large pan over medium-high heat. Add chicken and all juice remaining from marinade and cook until almost done, 3-4 minutes. Add red onion. Stir 2-3 minutes. Add carrots, cabbage, and green beans. Sauté another 6-7 minutes or until veggies are just tender and chicken is no longer pink. Taste and if necessary add a dash more of coconut sugar, cumin, and/or salt & pepper. Sprinkle fresh basil and cilantro over just before serving. Enjoy!
Prep Time: 3 hours (marinade) plus 10 minutes
Cook Time: 15 minutes
3 large chicken breasts, thawed and cut into chunks
2 tablespoons extra virgin olive oil
1/2 red onion, thinly sliced into wedges
3 carrots, thinly sliced into rounds
2 cups green cabbage, roughly chopped
8-10 fresh green beans, cut in half
Fresh basil & cilantro, for serving
Orange Lime Marinade:
Zest and juice from 1 orange
Juice from 1/2 lime
2 tablespoons coconut sugar
2 teaspoons ground cumin
1 teaspoon garlic powder
2 tablespoons extra virgin olive oil
Salt & pepper, to taste
In a large ziplock bag (freezer size) combine chicken and all orange lime marinade ingredients. Close and lightly turn bag until ingredients are mixed well. Put into refrigerator and let it marinate for 3-4 hours.
After chicken is done marinating, heat olive oil in large pan over medium-high heat. Add chicken and all juice remaining from marinade and cook until almost done, 3-4 minutes. Add red onion. Stir 2-3 minutes. Add carrots, cabbage, and green beans. Sauté another 6-7 minutes or until veggies are just tender and chicken is no longer pink. Taste and if necessary add a dash more of coconut sugar, cumin, and/or salt & pepper. Sprinkle fresh basil and cilantro over just before serving. Enjoy!
